Gingerbread

Whether with ice cream as a pudding or alone with a cuppa this cake is a crowd pleaser. It’s rich and moist and surprisingly easy. At school bake sales this always sold out first! I found it in Nigella Lawson’s ‘How to be a Domestic Goddess’, a book which I cannot recommend enough.

Ingredients:

150g butter
125g dark muscovado sugar
200g golden syrup
200g black treacle
2 teaspoons ground ginger (or more)
1 teaspoon ground cinnamon
250ml milk
2 large eggs
1 teaspoon bicarbonate of soda dissolved in 2 tablespoons of warm water
300g plain flour

-Preheat oven to 170 degrees celcius and line a 2lb tin.
-In a saucepan, melt the butter along with the sugar, golden syrup, treacle, ginger and cinnamon.
-Off the heat, add the milk, eggs and bicarbonate of soda in its wake.
-Sieve the flour into a bowl then pour in the liquid ingredients. Beat well with an electric mixer to remove any lumps.
-Pour into the tin and bake for 45-60 minutes until risen and firm but still sticky on top.
-When cool cut into about 20 squares.

Then gobble it all up! And please appreciate my super cute heart-shaped loaf tin – thanks Mum!

My next Fiji post will be up next week. Much Love xx

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